Guest guest Posted August 6, 2005 Report Share Posted August 6, 2005 this looks interesting shawn. was it good? does it taste like cheese? does it turn out kinda like queso dip? do you think i would like it? lol. did you use the calcium carbonate powder when you made it? thanks, susie --- subprong <subprong wrote: > I only put in a small part of garlic and a small > part of a jalp because I > thought it was going to be a smaller amount. The > recipe turns out thick and > pourable (is that a word) and it ends up almost > gelatinous after it is > chilled (which I remember is the way I ate it with > tortilla chips). It is > different and has a bit of an aftertaste. I can't > wait to make it again > though so I can add much more garlic, jalapenos as > well as add some > different spices to it as well (cumin, cayanne, > etc.). > > I " like " it now but I think I can really improve it > with said spices. > > > From Bryanna Clark Grogan's 20 Minutes to Dinner: > > Melty Pizza Cheese __ Start your day with - make it your home page http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2005 Report Share Posted August 6, 2005 On 8/6/05, artichoke72x wrote: > > this looks interesting shawn. was it good? I liked it. It's probably an acquired taste.. There is a bit of an aftertaste but I didn't really notice it today. does it > taste like cheese? I'm not so sure that any of the subs actually " taste " like regular cheese. More than likely they come a smidgen " close " more than anything. I think the idea, imo, of the recipes are to create a desired consistency of the particular type of cheese and then pray that the flavor and color come out close, lol. The one thing you can do is add spices to make it taste like a Mexican cheese or to give it an Italian flavor. Therefore your buds are concentrating on the spices and not whether it actually taste like a plain slice of cheddar. does it turn out kinda like queso > dip? The first cooking came out exactly like a thick thick queso dip (you could prolly thin it by either adding more water or less corn starch). The second reheating did not come out like queso (but as I stated I'm going to try heating it longer next time and even add salsa to see if that helps the consistency). do you think i would like it? lol. You are the cheese Queen of the East. You snub my precious Velveeta. Therefore, unequivocally, I think not! har har. did you use > the calcium carbonate powder when you made it? I didn't use any of the optional ingredients. A little oil might also help the second reheating. thanks, > susie De nada, Velveeta King --- subprong <subprong wrote: > > > I only put in a small part of garlic and a small > > part of a jalp because I > > thought it was going to be a smaller amount. The > > recipe turns out thick and > > pourable (is that a word) and it ends up almost > > gelatinous after it is > > chilled (which I remember is the way I ate it with > > tortilla chips). It is > > different and has a bit of an aftertaste. I can't > > wait to make it again > > though so I can add much more garlic, jalapenos as > > well as add some > > different spices to it as well (cumin, cayanne, > > etc.). > > > > I " like " it now but I think I can really improve it > > with said spices. > > > > > > From Bryanna Clark Grogan's 20 Minutes to Dinner: > > > > Melty Pizza Cheese > > > > > __ > Quote Link to comment Share on other sites More sharing options...
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